1/2cupParmesan cheeseuse nutritional yeast for dairy-free version
1/8tspceltic or himalayan sea salt
Add arugula, parmesan cheese, pine nuts, garlic, lemon juice, salt into the bowl of your food processor or your blender. Pulse for 30 seconds to one minute to break the mixture down.
Turn your food processor or blender onto a low blend and slowly drizzle the oil into the mixture until blended. I like to taste it and see if I want to add more salt, garlic, or lemon-based on personal preference. Blend well, scrape down the side, and transfer to a sealed jar. It will keep in the fridge for 2-3 weeks.
Add a few tbsp to your pasta or zucchini noodles, mix into a bowl of roasted veggies, or top on fish, chicken, or steak.
Keeps best for 2-3 weeks in the fridge in a sealed container.